Wild Rose Body Butter
I adapted it from the wonderful whipped body butter recipe found HERE on the Soap Queen blog. I love that it’s super easy to put together – no melting, no chilling, no complicated steps.
I loaded my version up with wrinkle fighting rosehip seed oil, skin nourishing mango butter, rose petal infused sunflower oil, and then lightly tinted it pale pink with a smidge of rose clay.
Wild Rose Body Butter
(Click HERE for printable version)
- 7 ounces avocado, shea or mango butter
- 2 ounces sunflower oil (I infused mine with rose petals – see HERE for how)
- 1/2 ounce rosehip seed oil
- 10 drops geranium rose essential oil
- 8 drops rose absolute
- 2 teaspoons tapioca starch
- 1/2 teaspoon rose clay
Place the avocado, shea or mango butter in a mixing bowl. Butters can vary pretty widely as far as how soft or hard they are – you want a butter that’s on the softer side for this recipe.
The original recipe suggests that you use a stand mixer; however, I don’t own one so made do with my cheapo hand held cake mixer. It worked great; I just had to remember to stop it every so often so it wouldn’t overheat.
Begin mixing the butter, gradually increasing speed until it’s light and fluffy.
Add the sunflower oil, rosehip seed oil, tapioca starch, rose clay, and essential oils.
Note: If you’re allergic to sunflower, just substitute with another light oil such as avocado, olive, meadowfoam, jojoba, etc. If you don’t have tapioca starch on hand, you can try substituting arrowroot or corn starch instead.
The rose clay adds a pale pink tint to the body butter; you can leave it out or replace it with a bit of alkanet root infused oil, if you’d like.
For scent, you can use all Rose Absolute or all Geranium (Rose) essential oil; I only combined the two, since I had both on hand. Geranium gives a nice rosy scent, usually at less cost than rose essential oils.
Resume mixing, starting on low then gradually increasing speed.
Beat until the body butter is light and fluffy. The texture reminds me a bit of buttercream frosting when it’s ready. (But, don’t eat it!)
Spoon into jars and cap tightly.
This recipe makes plenty to share! It will fill about 7 or 8 of the small 2-ounce jars as shown in the photo below.
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